Tuesday, June 21, 2011

Orange Pecan Rolls

2 cups plus 3 TBSP milk
1 cup plus 6 TBSP granulated sugar
2 tsp salt
1/4 cup unsalted butter
1 egg, slightly beaten
2 1/2 tsp active dry yeast
6 cups flour
1/4 cup unsalted butter, melted
1/2 cup chopped pecans
juice of one orange
Place 2 cups of milk in a saucepan over medium heat and birng just to a boil. Combine 6 TBSP of the sugar, the salt, and the butter in a large bowl, pour the hot milk over it, and let cool to 110-115F. In a small bowl, mix together the egg and yeast. Add to the cooled milk mixture, and mix well. Add the flour and mix until the dough is soft. Transfer the dough to a well-floured board and knead until very smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, cover with plastic wrap, and let rise until doubled in bolume, about 1 hour..
Grease a 9X13 inch pan; set aside.
Punch the dough down, place on a well-floured board, and roll it out into a 10 X 14 inch rectangle and brush it iwth the melted butter. Combine the sugar and pecans and sprinkle the mixture over the butter. Drizzle orange juice over the pecans and sugar. Starting at one of the long sides, roll the dough up, and pinch the seam well to seal. Using a serrated knife, cut the dough into 2 inch thick slices, and place them in the prepared pan. Cover with plastic wrap and let rise one more time, until doubled in volume, about 1 hour.
Preheat the oven to 350F.
When the rolls have risen, bake until golden browm, about 25 minutes. Let cool for about 5 minutes. While rolls are cooling, prepare the icing(recipe follows). Drizzle the icing over the orange rolls and serve warm.
Orange Glaze
2 medium oranges
2 cups powdered sugar
zest of one orange
Combine the powdered sugar, orange juice and zest. Whisk to make sure all is incorrporated.